Stir Fry Soba Noodles with Tofu
25 minutes
Stir fried tofu is combined with pak choy, water chestnuts and soba noodles in this Northern Japanese vegetarian dish. It feeds 4 and is ready in only 20 minutes.
Zoë Harpham
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Ingredients
Serves: 4
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 garlic cloves, crushed
- 1/2 teaspoon chilli flakes
- pinch of caster sugar
- 250g firm tofu, cubed
- 250g soba noodles
- 1 tablespoon vegetable oil
- 250g pak choy, finely shredded
- 230g tin water chestnuts, drained and sliced
- 2 tablespoons sesame seeds, toasted
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Put the soy sauce, sherry, sesame oil, garlic, chilli flakes and sugar in a bowl. Whisk together with a fork, add the tofu cubes then toss to coat in the mixture. Cover and set aside. (Leave to marinate if convenient.)
- Bring a large saucepan of water to the boil, add the noodles and boil for 5 minutes until softened. Tip into a colander and drain well.
- While the noodles are cooking, heat a wok or large, deep frying pan until hot then add the oil. Drain the tofu, reserving the marinade then stir-fry in the hot oil for about 30 seconds. Add the pak choy and water chestnuts and cook for a further minute, stirring all the time.
- Tip in the cooked noodles and reserved marinade. Cook for a further 1–2 minutes or until heated through and the pak choy has wilted. Serve sprinkled with sesame seeds.
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